Juicy chicken breasts coated in a crispy Parmesan and breadcrumb crust, pan-fried until golden and packed with flavor.

2 large boneless skinless chicken breasts

1/4 cup all-purpose flour

2 large eggs, beaten

1/2 cup grated Parmesan cheese

1/2 cup breadcrumbs or panko

1 tsp garlic powder

1 tsp dried Italian herbs

Salt and black pepper to taste

2 tbsp olive oil

Lemon wedges for serving

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1. Pound chicken evenly.

2. Prepare flour, egg, and crumb mixtures.

3. Coat chicken in flour, egg, then Parmesan crumbs.

4. Heat oil in skillet.

5. Cook 4–5 minutes per side.

6. Check for 165°F internal temperature.

7. Rest 5 minutes.

8. Serve with lemon.

Use panko for extra crunch.

Cook in batches if needed.

Bake at 400°F for 20–25 minutes as an alternative.

Store leftovers refrigerated up to 3 days.